Chili Rubbed Brisket

Chili Rubbed Brisket

So, being a native Texan and Jewish I crave BBQ Brisket at least two times a week. However, If i gave into all my cravings I would only be able to wear yoga pants. This recipe is an adaptation of one that I grew up with. Any time we had a pool party my parents would throw a couple of briskets in the smoker with a similar rub. I added balsamic to mine because traditional balsamic vinegar is a natural tenderizer and adds a depth of flavor like nothing else. I alter my chilies based on what is available for the season. It is also fun to add ground coffee or puree some pineapple in with the mixture to add a sweetness. Play around with it and make it your own and as always remember to Eat Enjoy Indulge.

2 Dried Ancho Chilies

1 8oz can Chipotle Chilies in Adobo Sauce

1/4 Cup Onion Powder

2 tablespoons Garlic Poder

1/4 cup balsamic vinegar (espresso or dark chocolate flavored)

1 Cup Brown Sugar

1 tablespoon black and green pepper corns

2-3 tablespoons Salt

In a food processor or coffee grinder, add the ancho chills, onion powder, garlic powder, and pepper corns and blend into a powder. Add the chipotle chilies and blend until smooth (if you don’t like the heat only use the adobo sauce from the can and not the chilies). Add the chili mixture to a bowl and mix in the brown sugar, vinegar, and salt. Rub this generously all over the meat.

For the Oven:

Cook at 250 degrees for 1 hour per pound. The last 30 minutes uncover and tun the heat to 350 degrees to caramelize the crust.